Jiffy Corn Casserole
on Feb 18, 2023, Updated Jan 29, 2024
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This Jiffy Corn Casserole is so easy to make. It’s great for a holiday side dish or serve it along your favorite ever day meal. Just grab 7 simple ingredients to make this southern favorite!
Some families call this comforting southern dish corn casserole, while others call it corn pudding. Our family calls it Jiffy Cornbread Casserole because the recipe calls for Jiffy Mix. Whatever the casserole is technically called we find it to always be a family favorite. This recipe is slightly different than a spoon bread casserole as it includes dairy products.
Holidays always call for comforting traditional casseroles. This easy side dish recipe is always made alongside our Thanksgiving turkey and also our Christmas Ham. It’s become a holiday staple just like a classic Green Bean Casserole or Sweet Potato Casserole.
.Over the years, I modified my grandmothers Jiffy casserole by adding cheese. My kiddos love cheese and it actually makes this dish even better than the original. If you are a fan of cornbread and never made Jiffy Cornbread Casserole, you really need to give it a try.
Not a fan of cornbread casserole? Neither am I. It’s ok but nothing to go crazy about IMO. I will go out of my way to eat this corn casserole with cheese. My grandmother shared her jiffy corn casserole recipe with me years ago. It was good but not as good as my version. She even thinks this my recipe knocks hers out of the park.
This easy corn casserole recipe is quick and simple to make. Toss in the cheese or leave it out. I mentioned this being a perfect holiday recipe. I think is great for feeding a medium sized crowd. If you have really big eaters, you may want to make a second casserole. It may disappear quite quickly because it is oh so good.
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Why you will LOVE this Corn Casserole
- This corn casserole is always a Easter, Thanksgiving, Christmas favorite. It’s great for an every day easy side dish too!
- It is so delicious! The casserole has a sweet and savory flavor combination that many people find very appealing. The combination of a box of Jiffy corn muffin mix, cans of corn create a unique and delicious taste that is hard to resist.
- It is easy to make! With just 7 ingredients, many that are pantry staples along with minimal prep time, you can have a delicious side dish ready in no time at all.
- It is versatile. You can custimize the casserole to your liking. You can add extra ingredients such as jalapenos, or diced onions to give it a bit more flavor and texture.
- It is a crowd-pleaser. Sweet Corn Souffle is a popular side dish that is often served at potlucks, holiday gatherings, and other events. It is a dish that many people enjoy, making it a safe recipe for serving a crowd.
Please note, I did only include 1 egg in my ingredient picture. I actually used 2 eggs.
Jiffy Corn Casserole Ingredients
- Jiffy Corn Muffin Mix – Usually. located in the baking aisle at most grocery stores. Double check to be sure the size on the boxed muffin mix is 8.5 oz.
- Melted Butter- I usually use salted butter but unsalted works as well.
- Whole Kernel Corn (drained) – My family prefers the Fresh Cut Variety of Del Monte. Store brand or your families favorite brand will work. The size for this recipe is the 15.25 oz cans.
- Cream Corn- Use your favorite brand but be sure it is the 14.75 oz sized can.
- Sour Cream – I use full fat sour cream. If you would like to make the casserole a bit lighter, us low fat sour cream.
- Eggs – Some corn casserole recipes are made without eggs. I think they are a must in this recipe as the texture would be different.
- Cheddar Cheese – I strongly suggest shredding your own cheese. I always reach for a sharp or extra sharp cheese but, cheddar or pepper jack cheese would work too. Bagged pre- shredded cheese could work if you are in a pinch. Just note the agents to prevent clumping are in the bagged stuff.
How to Make Cream Corn Casserole with Jiffy Mix
Note: detailed measurements and instructions are located in the recipe card below.
- Preheat oven to 375.
- Grease casserole dish.
- Beat eggs and set aside.
- Pour butter into prepared dish.
- Add drained whole kernel and cream corn into the casserole dish.
- Add eggs and sour cream.
- Stir until mixed.
- Add 1/2 cheese and stir until mixed.
- Add muffin mix and stir until blended.
- Top with remaining cheese.
- Bake 50-60 minutes or until center is no longer jiggly.
Variations for Traditional Corn Casserole Recipe
- Remove the shredded cheddar cheese to make the recipe a bit more basic and a tad healthier.
- Add diced jalapenos or some diced green chiles to the mix add some heat.
- Toss in some cooked and crumbled bacon to add an additional savory element.
- Onions and/or bell pepper added to the corn casserole will give extra flavor and texture.
- Consider adding some browned and crumbled breakfast sausage or diced ham to make the casserole more filling and add more protein.
- You could make this a Mexican-style cornbread casserole with black beans, a can of diced tomatoes and a small amount of taco seasoning.
- Prefer a VERY Sweet cornbread? Toss in some brown sugar or even honey to make the corn a bit sweeter.
FAQs about Jiffy Corn Casserole
Can I make Jiffy corn casserole ahead of time?
Yes, you can make this corn casserole ahead of time. You can prepare the casserole without baking, cover with foil, and store the refrigerator until ready you are ready to bake. Remove the foil and bake it according to the recipe instructions. Add a few extra minutes to the baking time if the casserole is cold from the refrigerator.
Yes, you can freeze this cornbread casserole. Prepare the casserole and bake, let it cool to room temperature, and then cover with foil or plastic wrap. It can be stored in the freezer for up to 3 months. To reheat, thaw the casserole in the refrigerator overnight and then bake it in the oven until heated throughly.
Yes, you can use a different brand of corn muffin mix if you can’t find the Jiffy Cornbread Mix in your local stores. Double check to confirm that the mix that makes about 8-9 servings.
Yes, you can use fresh corn instead of canned corn in corn pudding casserole. You will need 2-3 ears fo fresh corn. Remove the kernels and use them instead of the canned corn.
My creamed corn casserole is made with eggs. If you would like to make without eggs. go ahead and omit the eggs but, you will need to add additional 1/4 cup of sour cream in their place. YOu may find the casserole will be a bit more dense without the eggs, but it will will still be tasty!.
You can store leftovers in the refrigerator for up to 3-4 days. Once the casserole has cooled to room temperature, cover it with foil or transfer it to an airtight container for storage in the refrigerator. When you’re ready to reheat the leftovers, you can either warm them up in the oven or microwave until heated through. If the casserole seems a little dry, you can add a little bit of milk or cream to it to help moisten it up.
Tips for Making the Jiffy Corn Casserole
- Use a 9×13-inch baking dish or similar in sized casserole dish. I have quite a few odd shaped baking dishes as I am sure you do as well. If you use a smaller dish, the casserole may not cook evenly or may overflow.
- Preheat your oven: Be sure to preheat your oven to the proper temperature before baking. This allows your casserole to cook evenly.
- To avoid spilling over the edges of the baking dish, you can combine the mixture in a large mixing bowl and transfer to the pan when mixed.
- Be cautious of over mixing the ingredients as this can cause the texture to become too dense or tough.
- Add additional ingredients as desired: Feel free to add additional ingredients to your casserole that I mentioned above. Be sure to adjust the baking time and temperature if needed.
- Let the casserole rest before serving- This will allow it to set up and make it easier to serve.
- Serve hot: Jiffy corn casserole is best served hot and fresh from the oven.
- Consider garnishing with slice green onions or parsley.
- If you have leftover corn casserole you can cover and store in the refrigerator. When ready to enjoy, reheat in the oven at 350 degrees Fahrenheit until warmed through.
Other Delicious Corn Recipes
- This Scalloped Corn Casserole is an old school recipe that never disappoints. You can serve for weeknight dinners or a holiday dinner. It’s packed with creamed corn and topped with buttery Ritz cracker crumbs. And it’s easy to make!
- Crockpot Creamed Corn is a classic southern side dish you can make easy with your favorite kitchen gadget. Creamy, delicious, and a bit sweet!
- Corn Salsa is a simple and tasty taco topping & chip dip made like pico de gallo. This delicious condiment tastes just like Chipotle made!
Did you make this recipe? If so, be sure to rate with a star rating and drop a comment below.
Jiffy Corn Casserole
Ingredients
- 1 box Jiffy Corn Muffin Mix
- 1/2 cup Butter, melted
- 1 can Whole Kernel Corn, drained
- 1 can Cream style Corn
- 1 cup Sour Cream
- 2 Eggs
- 8 oz Cheddar Cheese, shredded
Instructions
- Preheat oven to 375.
- Grease casserole dish.
- Beat eggs and set aside.
- Pour butter into prepared dish.
- Add corn (whole kernel and cream style) into dish.
- Add eggs and sour cream.
- Stir until mixed.
- Add 1/2 cheese and stir until mixed.
- Add muffin mix and stir until blended.
- Top with remaining cheese.
- Bake 50-60 minutes or until center is no longer jiggly.
Notes
-
- Use a 9×13-inch baking dish or similar in sized casserole dish. I have quite a few odd shaped baking dishes as I am sure you do as well. If you use a smaller dish, the casserole may not cook evenly or may overflow.
- Be cautious of over mixing the ingredients as this can cause the texture to become too dense or tough.
- Let the casserole rest before serving- This will allow it to set up and make it easier to serve.
- If you have leftover corn casserole you can cover and store in the refrigerator. When ready to enjoy, reheat in the oven at 350 degrees Fahrenheit until warmed through.
Hi! Has anyone tried making this without creamed corn? I thought I had some but turns out that I only have canned corn. What would you replace with it, if anything? Thanks!
I use a can of whole corn and the liquid I use my stick blender and blend until it looks like cream corn works the same as a can of cream corn. 🤗
I doubled the recipe and instead of sour cream, I replaced it with 2 cups of coconut milk.
I also added 1/2 cup of well done bacon bits AND 1/3 cup of diced jalapeños.
I made it in a large mixing bowl, poured into the well buttered casserole dish and baked.
It was delicious.
Wednesday we have to bring a dish to a funeral luncheon……..I will make this for that luncheon…I may have to make 2.
Made this today and it was Delicious!! Baked it in a 9″ x 9″ pan. Will probably try it next with bacon!
This dish looks delicious, but is a full 1/2 cup of butter really needed? I’m trying to cut fat calories.
Could you please tell me what size casserole dish to use? Thank you!
In oven as we speak thank you for the great recipe jw
If this is made for dinner my daughter and I can skip the rest of the food. We love it.
I make this often, too! I mix the batter in a bowl before pouring into the baking dish. The cream cheese is easier to get smooth if you warm it a bit, so I melt the butter in a mixing bowl, add the cream cheese and microwave 20 seconds at a time until I can mix it smoothly. Then add the corn and any other wet ingredients or veggies, mix well, then add the cornbread mix. I put half the cheese in the batter and half on top, and I add a lot of other stuff depending on my mood.
I always add a bunch of green onions, chopped. I sometimes add 1/2 a red pepper (diced), and a whole fresh jalapeno (remove the seeds and membranes and diced). A can of rinsed black beans is a nice addition, too. I’ve also added bacon in the past, but this is one of the few dishes I’ve made that I don’t think is improved with bacon!
This is beyond delicious! I highly recommend it. I made the recipe as written and it served 6 generous portions. Everyone asked for more. Next time I will double the recipe.
Hi Sharon! So happy that your family enjoyed this recipe. I actually made it a couple of times over the holiday and everyone wanted seconds too.
Because I had to use a GF cornbread mix, and they tend to be very dry, I did add the one cup of milk called for by the mix’s instructions. Made all the difference in the world! For myself alone, I can use the Jiffy cornbread mix, and it’s my favorite one to use, so I can follow the directions you gave.
Will find out in about 24 hours whether we like this, or not–it made a huge 9×13 pan of casserole (you never mentioned a dish size, btw), and it’s going to feed 15 people as an accompaniment to beef stew–so here’s hoping.